Blackened Fish

Name: Blackened Fish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon dried thyme; 2 teaspoons dry mustard; 1 teaspoon ground cumin; 1 Tbsp paprika; 1 teaspoon salt; 680 grams fillets trout; 59 milliliters unsalted butter, melted; 177 milliliters unsalted butter, melted; 1 teaspoon white pepper

Need a gluten free, primal, fodmap friendly, and pescatarian main course? Blackened Fish could be an outstanding recipe to try. This recipe serves 6. One serving contains 691 calories, 48g of protein, and 54g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of pepper, butter, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside.

Ingredients you will need

Cayenne Pepper

Black Pepper

White Pepper

Mustard Powder

Paprika

Cumin

Thyme

Salt

Equipment you will use

Bowl

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

Equipment you will use

Frying Pan

Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides.

Ingredients you will need

Butter

Dip

Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Ingredients you will need

Fish

Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

black pepper 1teaspoon

cayenne pepper 1teaspoon

dried thyme 2teaspoons

dry mustard 1teaspoon

ground cumin 1Tbsp

paprika 1teaspoon

salt 680grams

fillets trout 59milliliters

unsalted butter, melted 177milliliters

unsalted butter, melted 1teaspoon

white pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.